Creamy, comforting Slow Cooker Potato Soup made with leeks, celery and potatoes. Perfectly smooth, easy to make and ready in just over 4 hours.
This Slow Cooker Potato Soup is the ultimate comfort food; creamy, rich and packed with flavour from leeks, celery and a hint of herbs.
It's simple to prep, makes a warming meal for the whole family and can be customized with toppings like crispy bacon, cheese or fresh herbs. Perfect for busy days or a cozy night in.
For more cozy soups, try my Butternut Squash Soup, my Roasted Cauliflower Soup, and this Slow Cooker Wedding Soup.
Ingredients
The ingredient list is really basic and wholesome:
- Butter and olive oil: The classic combo adds flavour and prevents the leeks, onions and celery from sticking.
- Onion: Adds sweetness and depth. Chop finely for smooth blending later.
- Leeks: Fora subtle oniony flavour; wash thoroughly to remove grit.
- Celery: Adds aromatic crunch and balances the creamy potatoes.
- Potatoes: Starchy potatoes like Russets or Yukon Golds work best for creamy soup. Cut into uniform cubes for even cooking.
- Dried Italian herbs: Provide gentle herbaceous warmth. You can also use thyme or rosemary.
- Stock: Vegetable or chicken stock forms the soup's flavour base. Homemade or low-sodium is best.
- Milk and heavy cream: Create a silky texture and rich taste. Use dairy free alternatives if needed.
- Salt and pepper: Seasoning is super important.
See recipe card for quantities.
Instructions
Follow my easy steps for this set and forget soup:
- Step 1: Melt butter and olive oil in a pan, then sauté onion, leeks and celery for 4 to 5 minutes until soft.
- Step 2: Transfer veggies to the slow cooker, add potatoes, herbs, stock, salt and pepper.
- Step 3: Cook on high 4 to 5 hours (or low 6 to 8) until potatoes are tender.
- Step 4: Add the cream.
- Step 5: Adjust seasoning.
- Step 6: Add the soup to a blender jug.
- Step 7: Blend until smooth.
- Step 8: Adjust seasoning and serve with optional toppings like bacon, cheese, extra cream, and fresh herbs.
How to Blend Hot Soup Safely
Hot soup expands in a blender, and the lid can pop off. Fill the jug no more than halfway and blend in batches. Remove the small cap from the lid and hold a folded kitchen towel over the opening so steam can escape. Start on low, then turn it up.
An immersion blender skips all of that. You can blend right in the slow cooker insert.
Blend just until smooth. Starchy potatoes turn gluey if you blend them too long.
Substitutions
- Potatoes: Use sweet potatoes for a slightly sweeter, nutrient-rich twist.
- Heavy cream: I find coconut cream makes the soup dairy-free and subtly tropical.
- Stock: Use water and bouillon cubes as a quick alternative if you don't have stock on hand.
Make it Gluten Free
This soup is naturally gluten free as written. There's no flour; the potatoes thicken it. Check the label on your stock or bouillon, since some brands contain wheat.
Watch the toppings too. Skip croutons, or serve it with gluten free bread on the side.
Variations
- Cheesy potato soup: Stir in grated cheddar or Parmesan before serving.
- Loaded soup: Top with crispy bacon, chives and a drizzle of cream for a baked potato-style version.
- Vegan potato soup: Use olive oil instead of butter, vegetable stock and coconut or oat cream.
Toppings for Potato Soup
Set out a toppings bar and let everyone build their own bowl.
- Crispy bacon - Crumbled over the top.
- Shredded cheddar - Or grated Parmesan.
- Chives or green onions - For something fresh.
- Sour cream - A spoonful on top.
- A drizzle of cream or olive oil - Just before serving.
- Crusty bread - For dunking.
Equipment
Slow cooker, non-stick frying pan, blender (or immersion blender), chopping board, knife and measuring spoons/cups.
Storage
Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Planning to freeze it? Freeze the soup before you add the milk and cream. Cream-based soups can turn grainy after thawing. Thaw overnight in the fridge, reheat on the stove, then stir in the milk and cream.
Top tip
For extra-creamy soup, let it cool slightly before blending, then return it to the slow cooker to reheat; this prevents over-thinning.
FAQ
Yes! It keeps well in the fridge for up to 3 days or can be frozen for up to 2 months.
Sure. Blend about half the soup and stir it back in, or mash it right in the slow cooker with a potato masher.
Russets or Yukon Golds. They're starchy, so they break down into a creamy soup.
Take the lid off for the last 30 minutes on high, or blend more of the potatoes. Next time, start with a little less stock.
It was probably blended too long. Starchy potatoes get gluey in a high-speed blender, so stop as soon as it's smooth.
Yes. Leeks trap grit between their layers. Slice them first, then swish the slices in a bowl of cold water and lift them out.
Related
Looking for other recipes like this? Try these:
Slow Cooker Potato Soup
Ingredients
- 2 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion chopped (70g / 2.5oz)
- 2 medium leeks washed and sliced (500g / 17.6oz)
- 2 ribs celery diced
- 3 potatoes peeled and cut into 2cm cubes (400g / 14oz)
- ½ teaspoon dried Italian herbs
- 1 litre vegetable or chicken stock
- ¼ cup milk
- ¼ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
To serve
- Cooked bacon chopped
- Parmesan or cheddar
- Drizzle of cream and olive oil
- Parsley or chives
Instructions
- Melt the butter and olive oil in a non-stick frying pan over medium heat, then sauté the onion, leeks, and celery for 4-5 minutes until softened.
- Transfer the sautéed vegetables to the slow cooker and add the potatoes, dried herbs, stock, salt, and pepper, stirring to combine.
- Cover and cook on high for 4-5 hours or low for 6-8 hours, until the potatoes are tender. Blend the soup until smooth using a blender or immersion blender, then stir in the milk and cream until the consistency is to your liking.
- Adjust seasoning to taste. Serve with optional toppings such as bacon, cheese, a drizzle of cream or olive oil, and a sprinkle of parsley or chives.
Equipment
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
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